GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Asian Pears
Grower
Ruth & Joel
Location
Coopersberg, Pennsylvania
Seasonality
September - January
Badger Flame Beets
Blanched Escarole
Bon Bon Dates
Caraflex Cabbage
Chocolate Persimmons
Concord Grapes
Delicata Squash
Ginger Gold Apples
Habanada Peppers
Honeynut Squash
Joy's Midnight Chard
Jumbo Kohlrabi
Khadrawy Dates
Koginut Squash
Mouse Melon Cucumbers
Orange Carrots - Extra
Passion Fruit
Purple Napa Cabbage
Rainbow Carrots
Red Sensation Pears
Red Sunshine Kabocha
Tendersweet Cabbage
Thomcord Grapes
Tokyo Negi Onions
Variegated Chioggia
EARLY
Concord Grapes
Grown by Ray in Germantown, NY
Concord Grapes are always a highlight of this time of year, exhibiting deep purple skins and bold, nostalgic flavors. These grapes will continue to ripen well into fall, their sugars peaking just before the first hard frost.
Ray's vines, over a century old, have adapted perfectly to their region. Their extensive root systems make them self-sufficient, requiring no fertilization. The thick bloom on each grape acts as a natural defense against rain and fungus, allowing Ray to grow with minimal intervention. Each bunch is hand-selected to order, ensuring consistent quality and freshness.
He is one of the few growers who resisted pressure to tear up his Concord vines when demand for this grape plummeted several decades ago. Because of his persistence, his older vines now bear sweet and complex fruit, and he has continued to add new varieties to the mix.
PEAK
Romano Beans
Grown by Zaid in Norwich, NY
As Summer wanes, Green and Yellow Romano Beans are hitting peak tenderness. These beans are incredibly flavorful, with a nuanced nuttiness that cuts through their sweetness. These tender, meaty Romano Beans hold up especially well to grilling and high-heat applications: the thin skins blister beautifully, while the flesh remains silky.
Growing these tender beans requires threading a fine line: when the sun is too intense, the beans' delicate skins can be easily damaged. However, these beans thrive in the heat, developing sugars and flavor in the height of the summer months. Enjoy these for just a few weeks longer: the cool weather turns them tough and woody.
LATE
Adriatic & Black Mission Figs
Grown by Bob and Karen in Corning, CA
The too-quick season for Adriatic and Black Mission Figs is coming to a close. High heat followed by a period of rain has damaged some of the late-season crop across California. What we are receiving is outstanding, however: big jammy flavors with hints of red fruits like raspberries and currants. These are soft-skinned, with an intense crimson flesh. Make the most of their final weeks.
Despite the weather challenges in the final weeks of the season, this has been a standout season for figs across California. The season arrived earlier, thanks to a warm spring and favorable summer weather that accelerated fruit set on the trees. Consistently warm, but not too hot, temperatures have kept supplies steady. In years past, our growers have faced incredible weather fluctuations and wildfires that cut the brief season even shorter. It is a testament to their growing practices and their resiliency that this season is such a standout.
Go Deeper
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We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
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